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10-29-2009, 01:30 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2007 Location: Eureka, CA
Posts: 817
| |  Luau for 280
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You should have been here when the shiitake hit the flan! |
10-29-2009, 01:49 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2007 Location: Eureka, CA
Posts: 817
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Forgot to mention we also did Chicken Skewers with Ponzu Sauce, Teriyaki Meatball/Pineapple Skewers, Spam/Pinapple/Cherry Spikes for app's, and for the buffet we had Lomilomi Salmon, Salad with Grilled Mahimahi and a Pineapple Salsa, Aloha Sweet Potatoes, Shrimp Ono Nui, Ono Ribs and Macadamia, Coconut Pineapple Cake.
We of course carved Kalua Pig.
The piglet in the picture was set between the 2 carving stations, mostly for show, but we did carve into him a bit.
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You should have been here when the shiitake hit the flan! |
10-29-2009, 02:04 PM
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Pig looks great but how did you keep the shrimp cold?
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A gourmet who thinks of calories is like a tart, who looks at her watch.
James Beard |
10-29-2009, 02:07 PM
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Everything was served within an hour.
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You should have been here when the shiitake hit the flan! |
10-29-2009, 02:16 PM
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I'll swap health inspectors with you any day! 
How did you cook the pig?
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A gourmet who thinks of calories is like a tart, who looks at her watch.
James Beard |
10-29-2009, 02:37 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2007 Location: Eureka, CA
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Quote:
Originally Posted by DuckFat  I'll swap health inspectors with you any day! | Not seeing the issue.
Cold when it went out, in the danger zone for a minimal amount of time.
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You should have been here when the shiitake hit the flan! |
10-29-2009, 03:13 PM
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That would still be a major violation here. In either event I'm interested in hearing about how you did the pig. It looks great!
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A gourmet who thinks of calories is like a tart, who looks at her watch.
James Beard |
10-29-2009, 07:08 PM
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Washed him and tucked him into a roasting pan corner to corner, he was kind of big.
Barely fit.
Put him in a 300 degree convection oven (so what's that, 325?) for 2 hours.
Meanwhile we were cooking pork butt in the alto-shaams.
Those were heavily rubbed in kosher salt, liquid smoke in the drip pan and a few bunches of bananas thrown in.
Took the drippings from the butt and basted the pig with them, at the 2 hour mark and every hour after until it was done, about 5 1/2 hours.
Nice crackly skin, smelled like heaven.
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You should have been here when the shiitake hit the flan!
Last edited by Just Jim; 10-29-2009 at 09:01 PM.
Reason: typos...it's always typos
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10-29-2009, 08:15 PM
| | Registered User Culinary Experience: Host | | Join Date: Sep 2008 Location: Porterville, CA
Posts: 353
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Quote:
Originally Posted by DuckFat That would still be a major violation here. (shrimp)... | OK, why?
Doesn't the Food Code specify a two hour window (assuming proper cooking and chilling) as a service holding period?
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Porterville, CA 93257
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10-30-2009, 06:09 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Aug 2008 Location: USA
Posts: 347
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Quote:
Originally Posted by PeteMcCracken OK, why?
Doesn't the Food Code specify a two hour window (assuming proper cooking and chilling) as a service holding period? | Hot food has to be kept over 140 during service even on a buffet and cold food has to be kept on ice. There is no "window" as far as far as my inspector is concerned but my current inspector is a RPITA. For shrimp cocktail I just use a glass or punch bowl and make a tower out of crushed ice.
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A gourmet who thinks of calories is like a tart, who looks at her watch.
James Beard |
10-30-2009, 06:12 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Aug 2008 Location: USA
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Quote:
Originally Posted by Just Jim Nice crackly skin, smelled like heaven. | The skin looks perfect. The trouble I have is finding a pig with the skin on. Did you get the pig from a local source?
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A gourmet who thinks of calories is like a tart, who looks at her watch.
James Beard |
10-30-2009, 06:27 AM
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My uncle is Hawaiian and they used to have luaus where they would roast a whole pig in a pit lined with banana leaves. That's something I'd love to do some day. |
10-30-2009, 08:21 AM
| | Registered User Culinary Experience: Can't Boil Water | | Join Date: Oct 2009 Location: AZ, PA, WA
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Quote:
Originally Posted by PeteMcCracken OK, why?
Doesn't the Food Code specify a two hour window (assuming proper cooking and chilling) as a service holding period? |
In one county of Southern California we had to have it on ice or refrigerated panels, sneeze guards and severing utensils for all food, including items with skewers/picks already on them.
I buddy of mine had to toss out 30lbs of king crab legs because they were not "in contact with the ice".
However in another county they were much more lenient, it really depends upon the county and the inspector.
BTW, the pig looked scrumptious and very nice display - you should be proud.  |
11-09-2009, 04:53 AM
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Fantastic Job Just Jim
It's nice to see pictures on this forum
I wouldn't worry about the Health Dept.
They have been doing it like that for years & years.
I think some of the responders are just a showing a little jealousy
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11-09-2009, 06:35 AM
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I'm sure Jim knows how to keep his customers save. Great job Jim, That is a buffet I would be proud of. The buffet shows a lot of concern for a authentic Hawaiian Luau. Any Hawaiian would have been proud of your Luau........Aloha and Mahalo......Bill | | |
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